Orange Custard French Toast Recipe

Prepare peels

Use a vegetable peeler or paring knife to remove wide strips of orange peel from 2 oranges, avoiding as much white pith as possible. Slice strips into 1/4" wide laniers if desired.

Blanch peels

Place peels in a small saucepan, cover with cold water, bring to a simmer and boil 30 seconds, then drain. Repeat this blanching (cover with fresh water, simmer 30 seconds, drain) one more time to reduce bitterness.

Candy peels

In the same saucepan combine 1 cup water and 1 cup granulated sugar. Bring to a low simmer until sugar dissolves. Add blanched peels and simmer gently for 20–30 minutes until peels are translucent and syrup coats them. Remove peels with tongs and drain on a cooling rack set over parchment.

Dry and finish

Optional: toss the warm peels in a few tablespoons of granulated sugar to coat for extra texture. Let dry at room temperature 1–2 hours or speed-dry in a low oven (200°F / 95°C) for 10–15 minutes. Set aside until serving.

Chill a mixing bowl and whisk or paddle in the freezer for 10 minutes. Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and the scraped seeds from 1 vanilla bean (or 1 tsp vanilla bean paste). Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip. Refrigerate until ready to serve.

Infuse milk with chai and orange

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream (reserve the 1 cup cream used above for Chantilly), 2 teaspoons chai tea blend (or 2 tea bags), and the orange zest. Warm over medium heat until just steaming—do not boil. Remove from heat and steep, covered, 10 minutes to infuse the chai and orange flavors. Press tea leaves/tea bags to extract flavor, then strain infusion into a bowl if using loose tea. Stir in 1 tablespoon fresh orange juice and 1 teaspoon vanilla extract.

Make custard

In a large bowl whisk 6 large eggs with 3 tablespoons granulated sugar and a pinch of kosher salt until smooth. Slowly whisk the warm milk/cream infusion into the eggs in a thin stream to temper and avoid scrambling. The final custard should be smooth and slightly frothy.

Soak brioche

Arrange 1 loaf of brioche sliced 1-inch thick in a single layer on a rimmed baking sheet. Pour or ladle the custard over the brioche, allowing each slice to absorb it—about 30 seconds per side. Let slices drain briefly on a cooling rack for 1–2 minutes so exterior is wet but not falling apart. If you prefer overnight, cover and refrigerate for up to 4 hours to fully soak.

Griddle

Heat a large skillet or griddle over medium heat and add 1–2 tablespoons unsalted butter, swirling to coat. When butter foams and begins to brown slightly, add soaked brioche slices (work in batches; do not overcrowd). Cook 3–4 minutes per side, pressing gently with a spatula, until deep golden brown and custard is set in the center. Add more butter between batches as needed.

Warm 1 cup Ohio maple syrup gently in a small saucepan or microwave until pourable but not boiling.

Plate two slices of French toast per serving. Spoon or pipe a generous dollop of vanilla bean Chantilly on top. Arrange candied orange peel artistically and scatter a few fresh orange segments or microgreens if using. Drizzle warm maple syrup over the toast and dust lightly with powdered sugar if desired.

Serve immediately while warm. Leftover Chantilly can be kept refrigerated up to 24 hours; leftover French toast is best the same day.